Fluffy white twist with raisins

Fluffy white twist with raisins

60 mins
Laura Edwards

When it comes to creativity I’ve found that some of the best results are born from mistakes. Cooking is no different, mistakes are always welcome in my kitchen. This bread accidentally came to fruition during this book’s photoshoot in Poland. I woke up at 7 a.m. and started to make rogaliki dough. My mother pointed out that I’d made the wrong dough, but once I had drunk some coffee and felt more awake, I transformed it into this twist (which is a traditional folk design). I had never intended to have a brioche-style bread in this book, but fate clearly wanted it to be involved so who was I to stop it?


Quantity Ingredient
125ml milk
20g fresh yeast
50g caster sugar
250g plain flour
2 egg yolks
30g softened unsalted butter
1/2 teaspoon vanilla extract
75-100g raisins
egg white, to glaze


  1. First warm the milk in a pan and stir the fresh yeast into it, along with a tablespoon of sugar and all the flour. Keep mixing until the mixture is smooth and free of lumps. Cover with pan with a tea towel and leave in a warm place to double in size, approximately 30 minutes–1 hour.
  2. Blend the egg yolks with the remaining sugar until well combined and then add to the rozczyn (yeasty mixture) in the pan along with the butter and vanilla extract and blend well.
  3. Knead for 7–12 minutes on a floured surface (depending on your muscle). Add the raisins as you knead. The more air you get into the dough the better. Cover the dough once again and leave for about 30 minutes, or until doubled in size. Preheat the oven to 180°C.
  4. Tip out onto a floured surface and knead some more, adding more flour to make it more manageable – you’ll need a good few handfuls. Divide the dough into two and roll each piece into a long sausage shape, about 30 cm long. Twist the two together and then seal the ends.
  5. Transfer the twist to a baking tray lined with baking paper and brush all over with the egg white to glaze. Bake in the oven for 40 minutes, or until golden. This bread is best eaten within the first 2 days of making it.
eastern european
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